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Preparation

Stir coffee, maple syrup, sugar, and espresso powder in a medium saucepan over medium-high heat until sugar dissolves. Bring mixture to a boil; cook until thickened and reduced by half, 6-7 minutes.

Remove syrup from heat; add bourbon and 2 tablespoons butter. Reduce heat to medium and simmer until sauce is reduced to about 3/4 cup, 40-45 minutes (mixture should be thick enough to coat a spoon, but not sticky, and will thicken as it cools). Season sauce to taste with salt and pepper. DO AHEAD: Sauce can be made 2 days ahead. Cover; chill. Rewarm before serving.

Arrange racks in upper and lower thirds of oven; preheat to 425°F.1 Melt remaining 7 tablespoons butter in a small saucepan; pour into a large bowl. Add sweet potatoes and oil and season with salt and pepper. Divide potato mixture between 2 large rimmed baking sheets and roast, turning potatoes often and rotating sheets halfway through, until potatoes are tender and start to turn golden brown and crisp around the edges, 30-35 minutes. DO AHEAD: Potatoes can be roasted 4 hours ahead. Let stand at room temperature. Rewarm before continuing.

Transfer potatoes to a serving platter. Drizzle some warm sauce over and sprinkle with almonds; serve remaining sauce alongside for those who want more.

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Recent Reviews

I made this as written and thought it was fantastic. The sweet potatoes get slightly crisp, and when you spoon the sauce over them it's wonderful. I brought it to my office Thanksgiving potluck, and everyone enjoyed it.

little_bluestem from Atlanta, GA /

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I'm not a coffee drinker, so I skipped that part, but these were fantastic!

katmarch2879 from Alexandria VA /

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This is a fantastic recipe and was easily the favorite at our Thanksgiving table this year. Even people who didn't normally like sweet potatoes loved this. Will definitely make it again.

A Cook from Newport, RI /

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Fabulous modern take on an often-maligned Thanksgiving staple. Great depth of flavor, and especially good that you can make it ahead. A huge hit with my family!

NashvilleCooks /

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I followed many reviews for this recipe and did some of my own things. I attempted to make this lactose free and used ghee for the sauce. I made a roux with about 1T of sauce and 1/2 T of flour, whisked it into the sauce and it helped thicken it right up. I did use the regular amount of coffee and espresso powder but added an extra T of syrup. It turned out fantastic! When the sauce reduced it was plenty thick at about 2/3 c and I didn't feel it needed any more reducing so I just have extra sauce! Great recipe and I'll be making it again!